Sweet Potato Pablano Soup February 24, Day 24

Sweet Potato Pablano

This is the perfect winter soup, and easy to make!

Sweet Potato Pablano Soup

Serves 4 (with leftovers)

2 large sweet potatoes (you choose the variety) peeled and cut into large chunks

2 pablano peppers, seeded and deveined, cut into large pieces

1 large white onion, peeled and diced large

3 stalks celery, cut into large pieces

2 cloves garlic, peeled

½ cup fresh cilantro leaves

1 cup white wine (optional)

Vegetable broth or water

Olive oil

Sea Salt to taste

1. In a large pot, heat to medium and add oil to lightly cover the bottom of pot.
2. Add onions and garlic, stir to coat with the oil.
3. One by one add the rest of vegetables and let cook on med for 15 minutes.
4. Add wine and enough water and/ or broth to barley cover the vegetables.
5. Add salt, cover and simmer 30 minutes or longer.
6. Blend when soup had cooled a bit, then stir in cilantro.

Reheat and enjoy! It tastes great with some crumbles of goat cheese or a dollop of plain yogurt and some great rustic bread